Diseño de un menú de panes elaborados en base al cacao y sus maridajes correspondientes

Abstract

Abstract: After the export ban was lifted, Guayaquil became the world's main cocoa port, thus beginning a monopoly period that lasted around 150 years. Ecuadorian cocoa continued to be marketed until the 1920s, where the country suffered two major blows such as disease in the country's cocoa crop. Nowadays, Ecuadorian cocoa stands out as the leader in the production of fine cocoa, thus representing more than half of the world market. The quality of Ecuador's cocoa is attributed to the characteristics of its soil, climate and its equatorial location. Investigating the production of cocoa breads provides opportunities to create unique and attractive products that meet the changing tastes of consumers. Cocoa breads can be used in desserts, breakfasts and main dishes, which will somehow lead to maximizing the creativity of chefs. Cocoa is that tropical fruit that can be found on the coast and in the Amazon. Its production is concentrated mostly or entirely in the provinces of Los Ríos, Guayas, Manabí and Sucumbíos.